A little weekend baking is happening in our house: Blueberry Lemon Glazed Scones. With a few simple ingredients & a light touch, you can be snarfing warm scones with a perfect brew in under 30 minutes. Ready, set…Jump to Recipe
For quick breads such as scones & muffins, I used self-rising flour (called self-raising flour where I’m from). Self-rising flour has leavening & salt already added to it, meaning you’ll need to measure less ingredients which helps cut down on time. Usually I’m making scones or muffins on the fly, meaning they’re often haphazardly thrown together with what ever flavorings I have lurking in the pantry or fridge. In this case I had leftover blueberries & an abundance for lemons for reasons unknown.
You want the scones to be light. The trick to a light scone is a soft touch. Less is more. The dough needs to be mixed until it just comes together & always mixed with a relatively blunt knife such as a butter knife. The thin blade prevents precious air being forced out of the dough resulting in a lighter scone with a soft crumb.
I was taught by my Nan & one of my culinary teachers to always put the scones close together in the pan. And usually in a high-sided baking pan. One out of two isn’t too bad.
The best part of any sort of quick bread has to be the topping. It’s rare I make muffins or a loaf cake without a topping. These scones are no exception. Just a simple lemon glaze – powdered sugar, butter & lemon juice elevates the humble scone.
Grab a whisk & drizzle the glaze back & forth like a star. Make a mess. This is a good job for the kiddos if they’re helping. Then a little patience to allow the glaze to set. Or not, if you’re anything like me, they’ll be no waiting. You’ll greedily gobble a scone down whilst it’s still warm & the glaze sticky.
Scones are always best eaten within a couple of hours of making them but these do freeze. I wrapped some foil loosely around them once they were cold, put them into a re-sealable bag & put them into our storage freezer. My hubby will take them to work to have with his morning cuppa. These are super quick & easy to make & unlike most other sweet baked goods, they don’t contain a lot of butter or sugar. And feel free to switch out the combinations: raspberry & lemon is a winner, blackberry & orange, strawberry with a strawberry glaze. I use fresh berries in scones as the frozen berries tend to bleed, but there’s no hard & fast rules, use what you have on hand. Happy baking & enjoy your weekend. Oh & if you love the lemon blueberry combo as much as I do, then you have to make my Lemony Blueberry Brown Sugar Crumble, also a synch to make & completely fabulous. Toodles, Lovoni
If you love baking with blueberries, as I do, then you have got to try these Blueberry Lime Buttermilk Muffins (great to freeze for the kiddos), Blueberry Ginger Galette/Crostata & 7-Minute Blueberry Breakfast Pastries.
Blueberry Lemon Glazed Scones
- 2 1/4 to 2 1/2 cups self-rising self raising flour
- 1/4 cup granulated sugar
- 3 oz cold butter
- 1 cup fresh blueberries
- 1 large egg
- 1 tablespoon finely grated lemon zest
- 1 cup buttermilk, approximately
- 1 cup powdered sugar icing sugar
- 1 tablespoon butter, melted
- 1 to 2 tablespoons lemon juice
- Preheat the oven to 450°F (225°C). Line a baking sheet with parchment paper.
- Whisk flour & sugar together in a medium bowl. Rub in butter (or cut in with a pastry cutter) until the butter is about the size of small green peas. Stir in the blueberries. Make a well in the mixture.
- Whisk egg & zest together in a small bowl. Add to the flour mixture along with enough buttermilk until the mixture just comes together – stirring with a knife is the best way to ensure a light dough, don't use a wooden spoon. Turn out onto a lightly flour board & very lightly press press the mixture together until it forms a soft, but manageable dough. Shape into an 8 inch (20cm) round.
- Using a sharp knife dusted with flour, cut the round into 8 equal-sized triangles. Place them on the baking sheet, almost touching. Brush each one with a little extra buttermilk. Bake for about 15 minutes or until golden brown. Remove to wire rack to cool for 5 minutes while you make the glaze.
- To make the lemon glaze: Whisk powdered sugar, butter & juice together in a small bowl until the icing is smooth.
- Using a spoon or a whisk, drizzle the glaze over the scones. Let stand for 5 or 10 minutes until the glaze is set. Makes 8.